Roast Chicken with Oyster Stuffing Recipe

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Roast Chicken with Oyster Stuffing Recipe
Roast Chicken with Oyster Stuffing Recipe photo by Taste of Home
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Roast Chicken with Oyster Stuffing Recipe

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The aroma of this moist, golden brown chicken is almost as wonderful as its flavor, and Mom's oyster stuffing is to die for! —Joan Jensen (daughter), Lowell, Indiana
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 2 hours + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 2 hours + standing

Ingredients

  • 1 can (8 ounces) whole oysters
  • 1/4 cup butter, cubed
  • 1 celery rib, chopped
  • 1 small onion, chopped
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon Italian seasoning
  • 3 cups cubed bread, lightly toasted
  • 1 roasting chicken (6 pounds)
  • 1/4 cup butter, melted
  • 1 to 2 teaspoons paprika

Directions

Drain oysters, reserving liquid; coarsely chop oysters. Set aside. In a small skillet, melt butter. Add celery and onion; saute until tender. Stir in parsley and Italian seasoning. Place bread cubes in a large bowl; add the butter mixture, oysters and 1/4 cup reserved oyster liquid.
Just before baking, loosely stuff chicken with stuffing. Place breast side up on a rack in a roasting pan; tie drumsticks together. Combine melted butter and paprika; brush over chicken.
Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a meat thermometer reads 180° for chicken and 165° for stuffing, basting occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.)
Cover chicken and let stand for 10 minutes before removing stuffing and carving chicken. Skim fat and thicken pan juices if desired. Yield: 6 servings (4 cups stuffing).
Originally published as Roast Chicken with Oyster Stuffing in Taste of Home December/January 2009, p65

Nutritional Facts

1 each: 738 calories, 48g fat (19g saturated fat), 239mg cholesterol, 447mg sodium, 12g carbohydrate (1g sugars, 1g fiber), 61g protein.

  • 1 can (8 ounces) whole oysters
  • 1/4 cup butter, cubed
  • 1 celery rib, chopped
  • 1 small onion, chopped
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon Italian seasoning
  • 3 cups cubed bread, lightly toasted
  • 1 roasting chicken (6 pounds)
  • 1/4 cup butter, melted
  • 1 to 2 teaspoons paprika
  1. Drain oysters, reserving liquid; coarsely chop oysters. Set aside. In a small skillet, melt butter. Add celery and onion; saute until tender. Stir in parsley and Italian seasoning. Place bread cubes in a large bowl; add the butter mixture, oysters and 1/4 cup reserved oyster liquid.
  2. Just before baking, loosely stuff chicken with stuffing. Place breast side up on a rack in a roasting pan; tie drumsticks together. Combine melted butter and paprika; brush over chicken.
  3. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a meat thermometer reads 180° for chicken and 165° for stuffing, basting occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.)
  4. Cover chicken and let stand for 10 minutes before removing stuffing and carving chicken. Skim fat and thicken pan juices if desired. Yield: 6 servings (4 cups stuffing).
Originally published as Roast Chicken with Oyster Stuffing in Taste of Home December/January 2009, p65

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Reviews forRoast Chicken with Oyster Stuffing

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MY REVIEW
Jan2 User ID: 116031 110306
Reviewed Jul. 17, 2011

"Had this tonight. Delish!!!

My changes: had smaller chicken (scant 4 lbs) so halved the melted butter and paprika(used 1 tsp smoked paprika and scant 2 tbsp melted butter)
Made full recipe of dressing, the leftover i put in a covered casserole and baked for the last 3/4 hr., removing cover for last 20 minutes.(We like our stuffing a bit on the dry side), if too dry mix with a little of the leftover oyster liquid, as the can has more than the 1/4 cup used in the dressing.
For fellow Canadians..I used Cloverleaf brand whole oysters, 133g. can (i think that's about 6 oz., plenty to flavour the dressing.Will make again."

MY REVIEW
tkarinas User ID: 4389335 94630
Reviewed Jan. 7, 2010

"I would definitely make the chicken again. The oyster stuffing, I would not, as my third son is deathly allergic to seafood. It does look good though."

MY REVIEW
kay402 User ID: 2709075 142856
Reviewed Nov. 23, 2009

"Very good, moist and tasty"

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